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Nyonya food is a fusion cuisine that contains many traditional ingredients of Chinese food and Malay spices and herbs that is eclectically seasoned, a departure from Chinese and Malay cuisines. One of the key ingredients of Nyonya cuisine is dried shrimp paste, or locally known as belacan, which makes a flavourful foundation for its piquant sauces and gravies. Nyonya food from different parts of Malaysia and Singapore have distinct differences. For example, Northern Nyonya food drew inspiration from Thailand with an inclination for tangier tastes. Nyonya cooking in the South is influenced by Indonesian cooking with sweeter, richer undertones due to the heavy use of coconut milk and mor etraditional Malay spices. This book is a compilation of 50 iconic Nyonya dishes with easy to follow methods and everyday ingredients that let readers effortlessly recreate that favourite dish from a Nyonya restaurant in their own kitchen. Flip through and get cooking to impress your friends and family with a tangy and spicy dish of Perut Ikan or a bowl of delectable homemade Cendol!
